It's just about summer again, which means the days get longer and it's okay to overload on ice cream again. Here's an ice cream recipe I came up with after a friend randomly texted me with the idea to make pumpernickel into an ice cream. Always up for an ice cream challenge, I decided the best way to incorporate the bread's taste would be to steep it in the cream. For this little experiment, I used a fresh baked loaf of pumpernickel, but you can easily sub in pretzels or sugary cereals to make equally unique desserts.
Here's what you'll need:
- 2 cups whole milk, divided
- 1/2 cup sugar
- 2 cups heavy cream
- pumpernickel bread, cubed
- Maldon sea salt
First, heat one cup of the whole milk in a microwavable bowl with the sugar for about 2 minutes or until dissolved. Slice up your pumpernickel bread (about enough to fill a medium-sized bowl 1/3 of the way).
Next, combine the sugared milk, the remaining cup of milk, the cream and the pumpernickel in a medium bowl or container, cover and refrigerate for at least two hours. You'll want to shake or stir it along the way to make sure that the pumpernickel taste has been absorbed into the cream before moving on to the next step.
Strain the cream through a colander. You'll want to press down on the pumpernickel to get as much of that flavorful cream out of the bread as possible.
Finally, process the mixture in your ice cream maker. Just before removing from the machine, fold a little Maldon sea salt in to taste. Pumpernickel has such a unique flavor you don't expect to find in an ice cream, yet here it is. I was surprised at just how well this one turned out. As the days of summer get longer, we'll definitely be making this one again.